Ingredients: Oven temp: 200C-400F
4 large potatoes – peeled and boiled till half cooked
For marinade
1 cup hung curd
1 tsp garlic paste
1 tsp ginger paste
1 tsp kasuri methi (fenugreek seeds)
1 tsp garam masala
salt to taste
chaat masala to garnish
a greased drip tray
Method: Mix the ingredients for the marinade.
Pierce the potatoes in 3-4 places and mix into the marinade and leave thus for half an hour or so.
Place the potatoes on the drip tray and bake for about 20 minutes in a pre heated oven or about 12 minutes in an OTG or till brown.
Serve hot.